Baking bread

We bake almost all of our own bread (except in July and August when its too hot in the house).

When I took this loaf out of the oven yesterday, I was inspired to take a picture and share it with you. Its already halfway gone because we made french toast for breakfast this morning.

We are lazy breadmakers. We use a bread machine to keep things easy. We just throw the ingredients in, and 1 1/2 hours later the dough is done. Then we take the dough out of the bread machine and put it in a loaf pan to do its final rise, and then bake it in our oven. We like the shape of the loaf and the texture of the crust much better when its baked in our oven rather than the bread machine. And for at least 6 months of the year, the warm oven helps keep our house a little cozier.

Our favorite recipe these days is the Everyday Oat Bread recipe from The Rhythm of Family: Discovering a Sense of Wonder through the Seasons by Amanda Blake Soule. She gives a bread machine version and a by-hand version. I don’t usually add the cinnamon, unless I know I’m just going to use the loaf for toast or french toast. The cinnamon flavor just doesn’t go well when you are eating it with soups, or in a ham sandwich, for example. I have also found that using quick oats instead of old fashioned works just fine is that is all you have. I have been very satisfied with any of Amanda’s recipes that I have tried, from her books or her blog.

Have a great weekend!

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